Chicken in White Wine

My mom called me looking for this recipe.  It was one she got from a cooking class she took YEARS ago with her friend.  She makes it often for company, which she's having next week, and couldn't find her copy today. I have a copy of a copy that was probably a mimeographed copy in the beginning. I decided that since I found the recipe that I'd better do something about it so in a couple of years I'll still be able to read it. I can't say that I've made it but I do enjoy it when Mom makes it. Maybe I'll make it for a Sunday dinner sometime soon since it's something my family likes.

Chicken in White Wine

4 to 6 chicken breasts
1/4 lb butter
1 c onions, sliced
1/4 lb mushrooms
1 clove garlic, crushed
1/4 c flour
1/4 tsp thyme leaves
1/4 tsp each salt and pepper
1 can chicken broth
2 chicken bouillon cubes
1 c sauturn or white wine

Brown chicken in a large dutch oven with fitting lid, adding butter as needed.  Remove chicken; add onions, mushrooms, garlic and brown for 5 minutes.  Remove pan from heat.  Add salt, pepper, flour, and thyme, stirring into onion mixture.  Stir in broth and bouillon; bring to a boil stirring; reduce heat and add wine and chicken.  Bake in oven at 400* for 45 minutes, covered.  Serve with long grain and wild rice.

Can be made up to 2 days ahead for better flavor.